Cool climate, award winning, family owned estate vineyard… we are all of these things. So are most Tasmanian vineyards – which is a fantastic thing.
What is it that makes Meadowbank fruit so special though? Well, it’s neatly summed up by a French word called ‘terroir’, which if you ask Gerald to translate for you he will wryly reply with ‘f–ked if we know…’
We do know though that working with nature to produce the very best fruit we can has allowed winemakers across the country to claim a Jimmy Watson Memorial Trophy (Glaetzer-Dixon Mon-Père Shiraz), a Len Evans Tutorial unanimous Gold Medal (Dawson & James), and Australia’s Best Sparkling Wine Award 2014 at the James Halliday Wine Companion Awards (Arras).
Arras, Bay of Fires, Kate Hill, Glaetzer-Dixon, Domaine Simha and Dawson & James all seem to like the fruit. We certainly love the wines they’re making. We are also back making our own wine again, Meadowbank, with friend and winemaker Peter Dredge.
If you are a winemaker and interested in discussing Meadowbank fruit, contact Gerald – he is always up for a chat.
Or to buy our own Meadowbank wines made with Meadowbank fruit, visit Meadowbank’s Cellar.
